Every winter we stock up on good ol’ fashioned bone broth! Bone broth has been around for centuries and used as a remedy for colds and flus, joint pain, digestion issues, thyroid problems, inflammation, healthy bone growth and about a thousand other things. A South American Proverb extolls that “Good broth will resurrect the dead”. Made from the carcasses of chicken, cows, lamb or fish, bone broth extracts the minerals from the animals during the stewing process and transforms the water into a delicious and velvety stock that can keep you healthy all winter long! Bone broth is really something I should really be drinking all year round but nothing is more satisfying than waking up with a hot mug of broth on a cold winter’s morning. Today I want to share with you the tried-and-true chicken bone broth recipe we use in the Lembcke household.
Organic Chicken Bone Broth – Recipe courtesy of Healing Traditions
Yields about 4 quarts
- 1 whole free-range organic chicken
- 2-4 chicken feet
- 4 quarts cold, filtered water
- 2 Tablespoons organic white vinegar
- 1 large organic onion, coarsely chopped
- 2 organic carrots, peeled and coarsely chopped
- 3 organic celery stocks, coarsely chopped
- 1 bunch organic parsley
**Farm-raised, free-range chickens are a necessity for this recipe. Factory raised, grain-fed chickens will not produce stock that gels (think about that for a second).
- Cut off the wings and neck and cut into several pieces
- Remove the fat glands and gizzards from the cavity
- Place the chicken and pieces into a large stainless steel stock pot
- Add water, vinegar, onion, carrots and celery
- Let stand for 30 minutes to an hour
- Bring the water to a boil and skim off the ‘scum’ that floats to the top
- Reduce heat and cover, simmer (you only want a few bubbles breaking the surface) for 6-8 hours
- About 10 minutes before finishing the stock add the parsley (this will infuse additional minerals into the broth)
- Remove the chicken and pieces with a slotted spoon
- Let the chicken cool and remove the meat from the carcass (use the meat in chicken salad, tacos, or pulled-chicken sandwiches)
- Strain the stock into a large bowl and place in the fridge until the fat rises to the top and congeals
- Skim off the fat and pour your delicious bone broth into sterile mason jar
- Store in the refrigerator for up to three days or freeze
A note on freezing: I highly recommend ‘transitioning’ your broth rather than just throwing them in the freezer. To transition, fill your jars to their maximum fill line, cover with saran wrap and secure with the metal ring (finger tight) or a rubber band. Place the jars in the fridge over night to make sure they are completely cool and then put them in your freezer. Again, leave in your standard freezer overnight to make sure the stock is completely frozen before removing the saran wrap and replacing with metal lids. From this point you can move them into your deep freezer or leave them in your standard freezer indefinitely. Trust me on this one; it is worth the extra step. Nothing is more devastating than having to throw away an entire quart of bone broth because the jar burst in the freezer.
Enjoy a cup of bone broth with a pinch of iodized sea salt 1-2 times per day for optimal health!
The food we eat serves a purpose in our bodies. It provides us with the vitamins and minerals we need to be healthy. Unfortunately, making bone broth went by the wayside when the industrial food-boom of the 1950s began to manufacture chemically made “natural flavors” and we became comfortable with sacrificing quality for convenience. The sad thing is, the hands-on time to make bone broth is minimal but the benefits are more than I can list. Next time you are at the grocery store read the labels of some of the most common brands of chicken broth. I can guarantee you that it is more than chicken, water, vinegar, celery, carrots, onion and parsley. Just like with butter and sugar it is much better to eat the real thing than a butter- or sugar-like substitute. Our bodies know how to utilize the good and eliminate the bad if we eat natural foods, same goes for chicken broth. Why settle for a chicken-like substitute when you can make the real thing at home?!